REVERSE-PHASE HPLC ANALYSIS OF REFERENCE CHEDDAR CHEESE SAMPLES FOR ASSESSING ACCELERATED CHEESE RIPENING

被引：20

作者：

FURTULA, V ^{[1
]}

NAKAI, S ^{[1
]}

AMANTEA, GF ^{[1
]}

LALEYE, L ^{[1
]}

机构：

[1] AULT FOODS LTD,RES & DEV,LONDON N6B 1N8,ON,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 03期

关键词：

CHEDDAR CHEESE; HPLC; PRINCIPAL COMPONENT; SIMILARITY CHEESE RIPENING;

D O I：

10.1111/j.1365-2621.1994.tb05556.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Applying water extracts from Cheddar cheese to an octadecyl vinyl alcohol copolymer column using a reliable auto-sampling system provided highly repeatable HPLC patterns. Two batches of standard samples of mild, medium, sharp, and extra-sharp and one batch of abused samples (rapidly aged under abnormal conditions) were analyzed. Principal component similarity (PCS) analysis indicated similar shifts of plots due to aging of the standard batches, while the plot for the abused batch deviated from the pathway of normal aging. PCS may be useful for analysis of accelerated ripening effects as well as finding unusual samples during quality control.

引用

页码：533 / 538

页数：6

共 14 条

[1]

Aishima T., 1991, Food Reviews International, V7, P33

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